Chocolate Caramels

This wonderful recipe gives a powerful chocolate hit followed by a deliciously creamy aftertaste. The lecithin helps to emulsify the mixture . You can buy lecithin granules from healthfood shops but if you can’t get hold of any, just leave it out – the fat will separate out slightly but the caramels will still taste delicious

2. Line a 22cm x 32cm baking tray with baking parchment
3. Place the double cream, milk, salt, bi carbonate of soda and lecithin in a pan and bring to the boil, stirring well to dissolve the lecithin. Remove from the heat and set aside
4. Put the sugar, glucose and water into large, heavy-based pan and heat gently, stirring to dissolve the sugar. Raise the heat and cook without stirring until the mixtures reaches 145c on a sugar thermometer
5. Reduce the heat to medium and carefully pour the cream mixture into the sugar and glucose mixture, then add the chopped chocolate and butter
6. Over a medium heat, stir with a whisk until the mixture reaches 117c on a sugar thermometer. Remove from the heat and put the mixture into the lined baking tray. Leave overnight until firm, then cut into 3cm x 4cm rectangles and wrap in squares of baking parchment